I wanted to share one of my favorite comfort foods from my childhood with you this week. This potato leek soup recipe is one that my mom would make when I was little and feeling under the weather, and every time I make it now, it definitely takes me back to being a kid in my mom’s cozy kitchen. This potato leek soup is really easy and quick to make, so give it a try the next time you need some good old fashioned comforting. Ingredients 6 peeled potatoes 3 leeks, trimmed and rinsed to remove gritty sand 1 onion 5 garlic cloves 1 teaspoon of pepper 2 teaspoons of salt 4 cups of chicken broth 1 stick of butter A few sprigs of fresh thyme In a stockpot, melt the
butter and sauté the onions and garlic in a pan. While the onions are sautcing, peel the potatoes and dice them into cubes. Dice the leeks and rinse them in a bowl of cold water (this will help the sand and grit fall from the inside of the leek). Dice the celery and add the celery, leeks, potatoes and thyme sprigs to the pot. Sauté the veggies for about 4 minutes. Pour the chicken broth, salt and pepper into the pot, and then let it simmer until the potatoes are tender. Remove from the stove and blend with an immersion blender, then serve immediately. You can top it with a dollop of sour cream, chives and cheddar cheese for an extra indulgent treat. Enjoy!
